My favorite uses a pound cooked sausage (any type you like) mixed with diced onions and a cup of Trader Joe's or Costco's jalapeno artichoke dip. Stuff that in the mushrooms (I prefer portabello but you can use any kind) and sprinkle freshly grated Parm or Asiago or similar on top, then bake til the mushrooms are tender and the filling is hot.

DH says he doesn't LIKE stuffed mushrooms but he's sure been known to scarf these up - even ASK for them now and then!

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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.

Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.

I get about 10 mushrooms per 1/2 lb.

*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake